Clam, bacon, corn, and tomato summer stew

Saw this recipe on Food52 and couldn't resist - it has all the best summer ingredients. It's super tasty, pretty quick, and a crowd pleaser. Make sure to take it off the heat right when all the clams are open so they stay tender and amazing. I added some onion and some zucchini because I had it and why not. Great summer dinner! Don't be put off by "stew" - it's not like its usual thick, hearty, wintery cousin.

Serves 4-6 as a main
Ingredients:
2 tbsp olive oil
1/2 lb bacon, sliced into lardons
1 tbsp smoked sweet paprika
6 ears corn, shucked and cut from the cob
salt and pepper to taste
1 red onion, diced
1/2 lb tomatoes, cut in half
half of one lemon
3 tbsp bourbon
20 clams, scrubbed well (you don't want to eat the grit)
3 small zucchini, chopped into bite sized pieces
bread for serving
basil leaves, ripped up

Directions:
Heat up the oil in a large pot. Add the bacon and stir until the fat starts to render, then add onions. Stir until fat renders and bacon is crunchy, and onion is soft.
(There's a lot of bacon grease, so feel free to pour out a little - but not too much because there's so much good flavor) Stir in the paprika. Add the corn, season with salt, and stir for two minutes. Add the corn and zucchini and cook until tender. Season to taste. Squeeze in the juice from the lemon and the bourbon, stir, and turn off the heat.

Nestle the clams, with the mouths facing up, into the pot and cover. Return the pot to a boil and cook, covered, 5-10 minutes until the clams have opened. Meanwhile, grill the bread with a little olive oil. Turn off the heat, scoop into bowls, and sprinkle with basil. Serve with bread to scoop up the yummy broth.